I was looking for a simple recipe, one that would be easily multiplied, quick to bake, delicious, and tempting to buy.
I didn’t feel up to tempering chocolate, beating egg whites to a stiff meringue, or playing with delicate sheets of phyllo dough.
Just then, I remembered the Cranberry and Pistacchio Biscotti recipe I taught while working at Whole Foods Market and decided to replicate the recipe at home.
1 cup (2 stick) unsalted butter, at room temperature
1 1/2 cups sugar
4 eggs, at room temperature
4 teaspoons vanilla extract
4 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup pecans, roughly chopped
1 cup almonds, roughly chopped
4. Let cool for 10 minutes. Slice logs on the diagonal about 1/2-inch thick. Return slices to the baking sheet and bake again for 15-20 minutes, turning halfway through baking, until golden brown. Let cool.
Biscotti will keep for several weeks in an airtight container.
The biscotti turned out well! They were a bit labor intensive, given their size and quantity. While I was stuffing the 30 bags, I snacked on some of the end pieces. Unfortunately, biscotti weren’t the most popular item at the fundraiser, and I had some bags left at the end of the sale. Rather than taking them home, I swapped them for delicious homemade goodies contributed by many of my fellow Seattle bloggers!
What are your favorite ingredients for biscotti?